We have really been enjoying our CSA farm baskets these past few weeks. Through the early part of the season, we get tons and tons of fresh greens from the farm. We eat salads through the spring until we nearly turn into bunnies, so it's a great time for me to make all sorts of fun salad dressings for us to jazz up our daily dose of roughage. Here's a great one, my own variation of Green Goddess Dressing, based on the famous dressing first made in San Francisco, California at the Palace Hotel.
Green Goddess Salad Dressing
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons chopped fresh chives
4 tablespoons chopped fresh parsley
1 teaspoon chopped fresh mint
1 tablespoon chopped fresh basil
1 1/2 teaspoons lemon juice
1 1/2 teaspoons white wine vinegar
2 teaspoons anchovy paste or 2 small anchovy filets
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon finely chopped garlic
1/4 teaspoon dried minced onion
Salt and freshly ground black pepper to taste
In a blender or small food processor, combine all ingredients until thoroughly blended. Chill until you are ready to serve with your favorite greens and veggies.
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5 comments:
I always ooh and ah over this recipe when I see it magazines and have never tried it. Yours looks great and I'm on a no store bought dressings kick - I'll give this a try this weekend.
yum, sounds good! great pictures, too :)
Looks fantastic! What a great way to use all those herbs.
We have all of these growing at home -- will make some this weekend, you betcha!
You gotta love foodgawker! How else would I have found a blog that fits me like a glove. I have now looked at enough posts to know I will be a regular here! GREG
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